jo-mel
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Posts posted by jo-mel
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Am I the only one here who doesn't like tomatoes in Chinese food? I understand that I wasn't raised on home cooked Chinese meals, where food tastes are formed, and I like tomatoes in other dishes ----but not Chinese ones!
Even in China, when the soup with scrambles eggs and tomatoes came around, I passed on it. Same with other dishes with tomatoes in it.
Some times, in a take-out dish, I see tomatoes and I pass on that too!
The only times I've used tomatoes, in Chinese cooking, is to make a tomato rose------as a garnish! That is where the tomato belongs---on the side of the plate, looking absolutely gorgeous --- but not lending its flavor to anything!
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I've had Chinese blood in me --- but I ate it. (pig blood and duck blood pudding)
Can I please qualify?
Welllll --- at least I kept it in the food line!
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I. too. have great memories of making Jiao zi with a group. A summer intensive Mandarin course at Dartmouth and visits to the Chinese house of Chinese students. We had a lot of fun and, of course, great eating. This was just after Tian'An Men and the Chinese students were very upset, wondering if they would be able to come and go to their home again. It was heavy on their minds, as they had had several visits from countrymen, checking them.
After we ate, the kids performed for us in several ways, and one girl sang the very beautiful and plaintif song --"On the Songhua River" about Harbin. I still tear up when I think of it.
But I salivate when I think of those dumplings!
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From another source, they used bok choi for this dish.
Wash the bok choi and let dry.
Using the leaves, roll it up like a cigar then cut into fine shreds.
These are deepfried quickly. Don't let the bok choi turn brown in oil. Drained then sprinkled with sugar and chopped toasted almonds.
Along this same vein, has anyone made deep fried spinach? I've heard people raving about it, but have not had the pleasure of tasting the real thing. I tried and got a mess of splatters and greasy spinach.
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About that deep-fried spinach. The BIG thing is to have a large cover in one hand, and a handful of spinach in the other. The trick is to let go of the spinach into the oil and get your hand out of the way QUICKLY as you cover the wok with the lid! Even then, it can be messy.
I used to do this with spinach that I washed and dried carefully. With the packages of ready-to-eat / no washing spinach, in the supermarket -- it is easier, but still it is a vegetable with a hi-water content, and you are going to get that spatter, no matter what. You leave the cover on for only a short time and fry until the sizzle has just about stopped.
My classes last week had the Chou Chow chicken with the spinach. Many in the classes said that they would do the dish without the spinach, and simple place the chicken in a ring of broccoli. But there were a couple who really wanted to fry the spinach. Surprised me.
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I was back to China46 with my friends last Saturday morning. I was so exciting to talk with everyone who works there, but forgot to order two of the most my favorate dishes: the Sauteed Soft Shell Tortoise and The House Special Sautee with the saseme buns.
I think I have to go the next Saturday.
So what did you eat, Qing??
And --- since you have the inside info, what do Cecil and the others eat?
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Thanks.. I will let you know. the presentation is in April..
Now I want the NUTS...I immagine they crack the pit and take out a sort of pinenut like center.
I did a google on these nuts and see that there are very few recipes for them. The fried milk one and one for a steamed sponge cake.
Pictures of them are interesting!
Here is what Charmaine Solomon says about the nuts:
http://www.asiafood.org/glossary_1.cfm?alp...rtno=1&endno=25
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Thanks.. I will let you know. the presentation is in April..
Now I want the NUTS...I immagine they crack the pit and take out a sort of pinenut like center.
That Frederick Simmonds book says that the seeds of both the 'white' and 'black' olive are eaten. The 'black' are considered the best, are said to resemble walnuts in taste. The 'white' ones are high in fat and high in protein --- like many other seeds.
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About those Chinese olives -------- 3 of my books on Chinese food/culture mention that particular olive. They say that it is from a different tree than that of the olive we know.
From Simoons' "Food in China": Chinese Olive --- This is one of the Chinese fruits and vegetables named by Europeans and Americans for the products at home they most resemble. In fact, the "Chinese olive" derives from evergreen trees that are specied of 'Canarium', a genus indigenous mainly to the Asian and African tropics. This genus is quite distinct from "Olea", that of the cultivated olive (O.europea) of the Mediterranean area and the Near East, which was described in Tang times as a tree of Persia and Syria whose fruit was pressed to obtain a cooking oil used like sesame oil in China. Simmons has another four paragraphs on this olive. One paragraphs says briefly:------There are two kinds -- one yellow in skin color when ripe, and the other which is purple black. Both resemble European olives and have an acrid unpleasant taste when fresh, and after processing, they are palatable. They can be salted and sun-dried, or preserved in sugar, honey or syrup, or processed with licorice.
Anderson's "The Food of China" says that the Chinese olive (kan-lan) is reminiscent of a Greek green olive, when pickled, tho the trees are not related.
Chang's "Food in Chinese Cuisine" says that eaten fresh, the Chinese olive was sour, but remarkably sweet when steeped in honey.
Is this more than anyone wants to know? Sorry-- I just got taken away! Now I want to find them!
c
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I have gone through many different brands of Sesame Paste and am dissatisfied with most of them. I finally found one brand "Lian How Brand" that seems to be the best. It's produced in California (City of Industry). Not sure if it is available where you are.
The sesame paste that comes in the jar is very thick. I found that I need to keep stirring up the sediment sesame paste. It tastes better when it's in fluid form than a paste form. I have to keep adding sesame oil in the jar before stirring.
hzrt -- How do you rate Lan Chi?
I'm always loyal to the first brand I try, and that brand is it. I like it, but really haven't cross tasted it with other brands.
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" ------the sweetest and most delicious cookie ever known in China------"
So just what are these cookies? With those brother's names ----- Animal Crackers?
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To the Da Niu story ---- I can reverse all but the 'Jiao Lan'. Any hints?
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Hope that helps... yeah, I do internet research for a living.
Ah--- In that case, would you mind--------------
?LOL?
One time I used a shortcut to make the gravy: Chilled consomme from a can. Easy to do, but the flavor just wasn't there.
I would love to have a bowl of the 'soup' that they have in the dumplings at Joe's Shanghai in NYC!
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The one big thing you would learn in a class is how important the 'feel' of the dough is. This is what everyone, I have seen making these, stresses ---- the 'feel'. But they also say that it takes years to gain that 'feel'.
Florence Lin's fabulous and out-of-print book "Complete Book of Chinese Noodles, Dumplings, and Breads" has a few pages on these noodles -----including one recipe that uses a very small amount of dough that looks very manageable.
If you don't have a copy, check out a library.
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I love my Yunnan Steam Pot! Actually, I have 3 of them. One a regular size, one a cute 1 cup or so size and the last is a mini 'topic of conversation' teeny weeny one.
You can get a couple of recipes on line, but the one I've used for years uses a whole chicken cut into about 24 pieces. (be careful of bone splinters) You also want 1/4 pound of sliced ham cut in pieces about 2x1x1/2, and a cup of bamboo shoots cut the same. You also need about a tsp. sugar, salt to taste, some sherry or ShaoHsing wine (3 Tbsp). a slice of ginger and a pinch of cayenne.
Put the chicken in the Yunnan Pot and add the ginger slice. Spread the ham and shoots on top and sprinkle with the rest. Cover with the lid.
Place the steam pot in a large pot of hot water and bring to a boil. Be sure that the water doesn't rise above the handles. I often put a washcloth on the bottom of the large pot as a cushion for the Yunnan pot. Lower the heat to a simmer and cook for an hour.
When done, CAREFULLY remove the Yunnan Pot from the large pot and serve.
Because juice forms in the Yunnan pot, from the steaming, you have to serve in bowls and use spoons. The essence of the broth is wonderful!
Some other recipes on line use a couple of cups of broth in their recipes.
Also, --- I've used marinated boneless pieces of chicken. If you use larger pieces of chicken, adjust the time.
I hope you get the pot and use it. If so, let us know how it turns out.
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Cilantro was never one of my fav flavors, but I had a shock one time that convinced me of it's place.
DH and I were in the Yucatan fishing and there was a Mayan chef at the little place we stayed. He made the most memorable Tortilla soup I ever had. WHAT A BROTH! I was able to wheedle the recipe from him and when I got home I make it. It called for cilantro, which turned me off, so I added only a very small amount. The broth was just so-so. I thought I just didn't have the touch for Tortilla Soup that a professional had.
The following year, we had the same soup and sure enough, when I drank the broth, I analyzed it and the cilantro WAS there and made the difference. Altho the cilantro flavor in the chefs soup wasn't outstanding, it was enough to give a fantastic depth of flavor.
My respect for cilantro changed!
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Rhoda Yee uses cilantro in her recipe for Pot Stickers and several other Dim Sum dishes.
And Deh-Ta Hsiung has a couple of recpes: Fish Slices and Cilantro Soup, and Stir-Fried Chicken with Cilantro. The last he got from the late Kenneth Lo. DTH doesn't know the origin but "suspects that it must have come from Ken's home province of Fujian in Southeast China."who home province was Fujian.
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My favorite BBQ spareribs have 5-spice powder in the marinade-glaze. (Joanne Hush / Peter Wong "Chinese Menu Cookbook)
It can be part of a rub for roasted chicken and duck.
Also, sometimes in Red-cooked dishes. (Hong Shao 红烧)
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Does anyone know the English word for "suet yee"? (Snow fish) Is it sea bass or black cod? We were debating the English translation of the fish that is normally served in filets.
According to DeFrancis, and another book, Yue Yu is 'Cod'. It doesn't say black cod --- just 'cod'.
As far the photos go ---- you'll just have to REPEAT the banquet and GET those pictures!!
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I just came back from China town, and while there passed by "Shanghai Cuisine" on Bayard and Mulberry. It is supposed to have been there for 7 years, but I've missed it. I guess because its been a while that I've gone way down Bayard, and have concentrated my Shanghai quests on Shanghai Joe. But anyone know how this place rates?
As far as Hot & Sour Soup. I like my 'hot' from lots of black pepper, not chili. It seems that many places use the chili pepper ---which changes my love for it.
In the early 90s, The New School had a "course" called "Restaurants of Chinatown - The Hidden Cuisine" Chinese banquets were served at four restaurants: Oriental Pearl, Noodle Town. Say Eng Look and Sun Golden Island. It was fantastic! I don't get their brochures any more. They also had a 'walking eating tour of street food'. Both were fantastic! But they stopped offering them. ?Lack of interest? Anyone know if they are doing it again? I don't get their brochures any more.
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Ditto on China 46 and Hunan Cottage! Chinese menus in both of course.
C46 has just so many good dishes that I can't name them all, but their Pepper and Salt Shrimp in Shell, Double Cooked Pork, Shanghai Noodles, and House Special Saute come immediately to mind. Almost forgot their leek dish listed on the blackboard as you go in. AND Lamb with Scallions. I wish those blackboard menus were listed on a sheet of paper. I never have time to realy read it when we go there
At Hunan Cottage, any of their Black Pepper dishes are good as well as Wu Xi Ribs(Stewed Pork Ribs with Brown Sauce) and Chinese Ham with Honey Sauce. Also - Pork and Pickled Cabbage Soup. I forgot -- Lions Head Meatballs. So good! All on their Chinese Menu.
In West Orange itself, there is Joy Luck Pavilion on Northfield Avenue -- across from the Arena. They also have their own Chinese menu. I've had Sizzling Oyster; or Shrimp & Scallops in Black Pepper Sauce; Beef and Water Spinach with BBQ Sauce; Grouper Cubes & Bean Thread in Casserole were all good. I also tried their Bacon and Raisin Fried Rice just to see what it was and it was Fried Rice with Bacon and Raisins!
If the Chinese menu isn't given to you, just ask for it.
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Heh heh. Yeah, we were way outside of a Chinatown area that time in Germany. When the Chinese food smells like it contains kraut with caraway seeds (which I like in the appropriate context) then you start to worry.
Guess where sauerkraut came from ---------
http://www.recipes4us.co.uk/Cooking%20by%2.../Sauerkraut.htm
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Ben-----
Jo-Mel: I humbly suggest that it was Gen. Claire Chenault who led the Flying Tigers, and they were in Yunnan Province, not Szechuan. So solly.
{{{{{Batting head!!}}}}} I really DO know that it was Claire Chennault of Flying Tiger fame, flying the 'hump between Kunming and India ----- and Vinegar Joe Stillwell who led the China/India/Burma Forces, and whose museum is in ChingQing.
I got my Generals mixed up!
Was there ever much immigration of Sichuanese to the West?
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Love this thread!
Was there another tea parlor on Doyers, at the bend in the road? Sun Luck? (Forgot the name)I believe it closed a few years ago. Another nurse and I (in the mid-50s) had a patient who worked there and invited us to dinner. I forgot what we ate (DARN!) but there were no menus -- just writing on the wall -- and he spoke very little English.
Loved Say Eng Look. I had my first Lions Head Dumplings there.
As far as the Hop family places, one of the down and dirties was a haven for hot soup and dumplings one morning, on a very cold and raw day. I'll never forget it!
Probably the oldest place, altho not a restaurant, is Quong Yuan Shing with it's old carved wooden decor.
Off the top of my head I would guess the Wo Hop and Hop Sing are the oldest remaining places.
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What's distinctive about Shaanxi-style food? Yunnanese? (Partly answered with the fish soup and so forth described in Ellen's report on her trip to China in the Adventures in Eating Forum.) Anything specific to Anhui or Hubei provinces? And what are the odds of any of these things (especially those from inland provinces) becoming available abroad? Finally, why do you think food from Sichuan, also a landlocked province, has made such an impact in places with very small numbers of immigrants from Sichuan?
About Sichuan --- Do you think maybe its isolation was penetrated because of its safety, during the Japanese war? Many Chinese fled to Sichuan Province. Not just the Nationalists, but people like Cecilia Sun Yun Chiang, ho wrote "The Mandarin Way" (a cookbook).Also, General Stillwell and his Flying Tigers were stationed there. All these people came away with Sichuan eating experiences. Credit has also been given to Craig Claibourne for helping further its popularity. Sichuan cooking was the new guy on the block and it started to take over Cantonese as THE Chinese food to experience.
Siu Mai Cook-off II
in China: Cooking & Baking
Posted
I will be watching and reading this cook-off, but will be half home and half not, so can't do any actual cooking.
About the wrappers --- there was a time when there were wonton wrappers and gyoza wrappers - period. One was thick and square and the gyoza were thicker, with a faint oval shape, But now the wontons come in Shanghai style and Hong Kong style --- with the Shanghai style thicker than the other. Even different brands have varying thicknesses. (At least in my area of the world) For Shao Mai, I like the thin ones, but when I have new people making them who had hands made of thumbs, the thicker ones were easier to handle.
I like Rhoda Yee's recipe for Shao Mai. I also like to feel the texture of the ingredients, so I usually chop everything by hand, rather than use machine. Her recipe calls for 1 pound 'pork sausage' and 1 pound ground pork. I never knew if she meant ground Chinese sausage or regular pork sausage. The latter was too fatty and the former was tooooooooo sweet sausagy, so I ended up with all not-too-lean pork. But -- her original recipe calls for 1 Tbsp. minced salted turnip and just that little amount lends a flavor that is not overpowering, but makes you want to say ---- What is that masked flavor??!!